Mmmmm! Gooey cream cheese filled chocolate cupcakes were one of my favorite treats growing up. Mom didn't make them often, but when she did.... YUUUMMMYY! :) I prefer these without frosting, but they look nice with it & the kids like them frosted. My energy level decides whether they're frosted or not most of the time.
1 cake mix mixed as directed on box OR 1 recipe of cake batter of your choice (I prefer chocolate, but you probably knew that by now, didn't you!)
1 8 oz. brick of cream cheese, softened
1/3 C. sugar
1 tsp. vanilla
1/2 C. chocolate chips
Mix everything but the chocolate chips until smooth. Stir in chocolate chips. Fill your cupcake liners with the cake batter just as if you were doing regular cupcakes. Drop 1-2 tsp. of filling on top of the batter in the center of each cup. Bake at 350 for about 20 minutes. Cool and frost if desired.
Joy's Notes: The filling will sit on top of the batter until it's baking, and then most of it sinks to the bottom. Sometimes I use a batch of Whacky Cake batter instead of the cake mix... it's quite a bit heavier and sometimes the filling doesn't sink... it still tastes wonderful though! I DO prefer the taste and texture of home made cake batter than a mix, and it usually is much more moist. These freeze really well.